Pump­kin and cau­li­flower yel­low curry

Australian Women’s Weekly NZ - - CONTENTS -


¼ cup (60ml) peanut oil

2 medium (400g) onions, sliced thickly 2 cloves gar­lic, crushed

1/ cup (130g) yel­low curry paste 2

500g peeled pump­kin, chopped coarsely 270ml canned co­conut milk 1 cup (250ml) vegetable stock

400g canned diced toma­toes

400g canned chick­peas, rinsed, drained 500g cau­li­flower, cut into flo­rets 1 ta­ble­spoon black mus­tard seeds 12 fresh curry leaves

200g cavolo nero (Tus­can cab­bage), lightly washed, chopped coarsely

1 Heat 1 ta­ble­spoon of the oil in a large saucepan over medium heat; cook the onions and gar­lic, stir­ring, for 5 min­utes or un­til soft­ened. 2 Add paste to the pan; cook, stir­ring over medium-high heat for 2 min­utes. Add the pump­kin, co­conut milk, stock, toma­toes and chick­peas; bring to the boil. Re­duce heat; sim­mer, cov­ered, for 10 min­utes or un­til the pump­kin is al­most cooked. Stir in the cau­li­flower; cook for 5 min­utes or un­til ten­der.

3 Mean­while, heat re­main­ing oil in a large fry­ing pan over medium heat; cook mus­tard seeds, stir­ring, for 1 minute or un­til the seeds pop. Add curry leaves; cook for 1 minute, then stir in cavolo nero. Cook, cov­ered, un­til cavolo nero is just wilted. Sea­son to taste.

4 Just be­fore serv­ing, stir the cavolo nero into the curry mix­ture.

Not suit­able to freeze or mi­crowave.

Pump­kin and cau­li­flower yel­low curry

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